This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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A nice side dish or to serve as part of a mezze. The lemon and olive oil of the salsa go beautifully with the chard along with the smoky salty capers and crunch of the walnuts. Turns a simple bowl of chard into a real treat.
20g walnuts, roasted
8g mint
1 green chilli
½ lemon
25ml olive oil
salt and pepper
20g capers, drained
1tsp coconut oil or oil of choice
200g rainbow chard, washed and chopped
1tsp coconut oil
In a small frying pan heat your teaspoon of oil, once hot add the drained capers and cook on a medium heat for about 5-8 minutes, until the capers darken and become crispy. If the pan is spitting turn the heat down.
To make the salsa, chop your walnuts, mint and green chilli. Place in small mixing bowl and add your lemon juice and olive oil with a pinch of salt and pepper.
In a larger frying pan, heat the remain teaspoon of oil, I know this isn’t a lot but you don’t need much and the salsa has plenty of oil. Add the chard - it helps if it’s still a little wet as you need a little moisture but not too much.
Cook on a medium high heat for about 3 minutes, until wilted but still retaining shape and colour.
Lightly season, transfer to a serving dish and spoon over the walnut salsa and crispy capers.
